Chicken Pot Pie
|Flour||2 1⁄3 Cup (37.33 tbs)|
|Celery seed||2 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chicken broth||1 3⁄4 Cup (28 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Chopped cooked chicken||2 Cup (32 tbs)|
|Frozen peas and carrots||10 Ounce, thawed (1 Package)|
Combine the 2 cups flour, celery seed and salt in a bowl.
Cut in the shortening until crumbs are the size of peas.
Sprinkle 1 tablespoon cold water over part of the mixture; toss gently with a fork and push to the side of the bowl.
Repeat until all the flour mixture is moistened.
Roll into 2 balls.
Flatten each ball with the hands on a lightly floured surface.
Roll each from the center outward into a 12 inch circle.
Wrap 1 pastry around a rolling pin and unroll into a 9 inch pie plate.
Fit into the pie plate, being careful not to stretch the pastry.
Trim to 1/2 inch beyond the plate edges; fold under the extra pastry.
Melt the butter in a saucepan over medium heat.
Stir in the 1/3 cup flour, onion, salt and pepper; cook until bubbly, stirring constantly.
Remove from heat.
Stir in the chicken broth and milk.
Return to heat and bring to a boil, stirring constantly .
Stir in the chicken and peas and carrots.
Pour the chicken mixture into the pastry lined pie plate.
Top with the remaining pastry, fluting edge and cutting vents.
Bake at 425 degrees for 30 to 35 minutes or until hot and golden brown.